Rice Pilaf Ala Nando

Elevate your dinner table with the vibrant flavors of Rice Pilaf Ala Nando, a fragrant and colorful dish that's as visually stunning as it is delicious. This easy-to-make recipe combines fluffy basmati rice with sautéed vegetables, warm spices like cumin, turmeric, and cinnamon, and a splash of freshness from chopped parsley. Simmered in rich chicken or vegetable stock, every bite is infused with savory depth, while a handful of peas and optional toasted almonds add pops of texture and subtle sweetness. Perfect as a side or a standalone dish, this versatile rice pilaf is ready in just 40 minutes, making it a crowd-pleasing choice for weeknight dinners or special occasions.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Basmati rice
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 1 medium Carrot, diced
• 1 medium Red bell pepper, diced
• 2.5 cups Chicken stock (or vegetable stock for vegetarian version)
• 1 teaspoon Salt
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Turmeric
• 1 stick Cinnamon stick
• 1 Bay leaf
• 0.5 cup Frozen peas, thawed
• 2 tablespoons Chopped parsley
• 2 tablespoons Sliced almonds, toasted (optional garnish)

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Drain well and set aside.

Step 2

In a large saucepan, melt the butter with the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.

Step 3

Stir in the minced garlic, diced carrot, and diced red bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Add the rinsed basmati rice to the saucepan and stir for 2-3 minutes, ensuring the grains are well coated with the butter and oil mixture.

Step 5

Pour in the chicken stock (or vegetable stock), then add the salt, ground cumin, turmeric, cinnamon stick, and bay leaf. Stir gently to combine and bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer undisturbed for 15 minutes.

Step 7

Remove the lid, add the thawed peas, and gently fluff the rice with a fork. Cover again and allow the rice to sit off the heat for an additional 5 minutes.

Step 8

Discard the cinnamon stick and bay leaf, then stir in the chopped parsley for a fresh and herbaceous finish.

Step 9

Serve the rice pilaf warm, garnished with toasted sliced almonds if desired, for an extra layer of texture and nuttiness.

Nutrition Facts

Serving size	1363.4 grams (1363.4g)

Amount per serving	% Daily Value*
Calories	1027

Total Fat 48.80g	63%
Saturated Fat 17.50g	88%
Polyunsaturated Fat 1.30g
Cholesterol 62mg	21%
Sodium 4575mg	199%
Total Carbohydrate 125.80g	46%
Dietary Fiber 16.70g	60%
Total Sugars 19.60g
Protein 27.10g	54%

Vitamin D 0IU	0%
Calcium 247mg	19%
Iron 10mg	55%
Potassium 1305mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 10.3%

Carbs: 47.9%